Recipes for "sweet scones"

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Sift flour, baking powder, sugar, and salt together into a large bowl. Add cream, butter, and milk; stir until a spongy dough forms. Turn dough out onto a lightly floured surface; pat into a rectangle about 3/4-inch thick and 7-inches wide. Cut into 6 triangles; arrange on the prepared baking sheet.

Bake in the preheated oven until lightly browned, 10 to 13 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Mix all-purpose and wheat flours, sugar, baking powder, salt, cinnamon, and cloves together in a bowl.

Cream together butter, eggs, cream cheese, and lemon juice. Mix in milk until combined. Combine egg mixture with dry ingredients. Mix in apple. Add sour cream and mix until well combined.

Shape scones and place on ungreased baking sheets.

Bake in the preheated oven until golden, about 20 minutes.

Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.

In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt.

Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.

Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.

Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.

Bake at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating.

To store, allow first to cool to room temperature, then seal in a freezer bag.

Line a rimmed baking sheet with parchment paper.

In a large bowl whisk together the flour, sugar, baking powder, and salt. Set aside.

Measure out 2/3 cup milk. In a medium bowl whisk together about half of the milk along with the currants and the egg. You will use the rest of the milk later. Set the bowl and remaining milk aside.

Place a box grater over the prepared baking sheet. Grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop it into a few small pieces.

Use the parchment paper as a sling to transfer the butter to the dry ingredients and then return the parchment paper to the baking sheet. Use your fingers to toss the butter in the flour, breaking up any clumps, until the butter and flour are evenly coated.

Carefully drizzle the egg mixture over the butter-flour mixture in the large bowl. Use a fork or your hands to combine and lightly mix. The mixture will start to look sandy.

Add the remaining reserved milk 1 tablespoon at a time, continuing to combine with a fork or your hands, until a rough and lumpy but cohesive dough ball forms without any dry spots; do not overwork the dough. You may not use all the remaining milk.

Turn the dough out onto a floured work surface and pat it into a rough 3/4-inch-thick circle about 8 inches in diameter.

Use a 2-inch biscuit cutter to cut the dough into rounds, as close together as possible to ensure you get as many scones as possible.

Gently press the scraps together and cut out additional rounds. You should have 15 to 17 rounds, depending on how diligent you are pressing the scrapes together.

Transfer the rounds to the prepared baking sheet, spacing them evenly apart, about an inch or two between scones. Refrigerate the unbaked scones.

Place the rack in the middle of the oven. Preheat the oven to 400°F.

Once the oven has preheated, use a pastry brush to brush the scones with the remaining 1 tablespoon of milk. Bake in the center or top 1/3 of the oven until golden brown, 16 to 21 minutes.

Let the scones cool for 5 minutes on the baking sheet before enjoying warm or transferring to a cooling rack to cool completely. Serve with jam and butter, if desired.

Scones are best enjoyed fresh, within a few hours. They'll keep in an airtight container at room temperature for a few days. For the best experience, reheat them in the oven or toaster oven.

Did you love the recipe? Give us some stars and leave a comment below!

Line a baking sheet with parchment paper and set aside until ready to use.

In a large bowl, use your fingertips to rub the lemon zest into the sugar, infusing the sugar with the oils from the lemon zest.

Add the flour, baking powder, salt, and baking soda and whisk to combine.

Simply Recipes / Mark Beahm

Add the cold, cubed butter to the flour mixture, tossing with your hands to distribute and coat the butter in flour. Using a pastry cutter, work the butter into the flour mixture until the mixture forms coarse crumbs and the butter is in pieces no larger than a pea.

If you don’t have a pastry blender, use the tips of your fingers to squish the butter into the flour, pressing and breaking the butter into pea-sized pieces, but flat, not in chunks.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Measure the buttermilk in a liquid measuring cup, then whisk in the egg. Pour the buttermilk mixture into the flour mixture. Gently fold the mixture together with a rubber spatula or plastic dough scraper until it forms a cohesive, but crumbly mass. Don't overmix. It's okay if the dough is slightly lumpy or a few dry bits remain.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the dough to a lightly floured surface. Use your hands to gently knead the dough a few times, then press the dough into an 8-inch diameter disk about 1 1/2 inches thick. Use a long knife or a bench scraper to cut the disk into 8 equal-sized wedges.

Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart. Use a pastry brush to brush the tops of the scones lightly with buttermilk.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place the baking tray in the freezer and chill for 15 minutes.

Bake the scones in the center of the oven until golden on top and browned underneath, about 20 minutes. Allow the scones to cool completely on the pan before adding the lemon glaze.

Simply Recipes / Mark Beahm

While the scones cool, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until the glaze is smooth.

Simply Recipes / Mark Beahm

Use a spoon to drizzle the scones with the lemon glaze. Allow the glaze to set for 10 minutes, then serve.

Simply Recipes / Mark Beahm

The scones will keep in an airtight container on the counter for up to two days. For longer storage, the scones can be frozen for up to two months in a freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.

Did you love this recipe? Give us some stars below!

Simply Recipes / Mark Beahm

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Cover currants with warm water in a bowl and set aside to moisten.

Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.

Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.

Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.

Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.

Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Combine flour, sugar, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.

Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns.

Pat or roll dough out into a 1/2-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.

Bake scones in the preheated oven until golden brown on top, about 15 minutes.

Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Place a box grater over the prepared baking sheet. Grate the butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into a few small pieces.

Use the parchment paper as a sling to transfer the butter to the dry ingredients in the large bowl.

Then, return the parchment paper to the baking sheet. Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.

Drizzle about half of the whole milk over the butter-flour mixture. Use a fork or your hands to combine and lightly mix. The mixture will start to look sandy.

Add the remaining half of the reserved milk 1 tablespoon at a time, as needed, continuing to combine with a fork or your hands, until a rough and lumpy, but cohesive, dough ball forms. You may not use all the remaining milk.

Turn the dough out onto a floured work surface and pat it into a rough 1-inch-thick circle about eight inches in diameter.

Use a 2-inch biscuit cutter to cut the dough into rounds. Cut them as close together as possible. You want to get as many rounds as possible on your first pass through the dough.

Gently press the scraps back together and cut out additional rounds.

You should have 8 to 10 rounds, depending on how diligent you are with pressing the scrapes together.

Transfer the scone rounds to the prepared baking sheet, spacing them about 1 inch apart.

Refrigerate the unbaked scones while you arrange a rack in the middle of the oven and preheat the oven to 400°F.

Once the oven has preheated, using a pastry brush, brush the scones with the remaining 1 tablespoon of milk and bake until golden brown, 18 to 22 minutes.

Let the scones cool for 5 minutes on the baking sheet before enjoying warm or transferring to a cooling rack to cool completely. Serve with clotted cream and jam, if desired.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.

Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).

Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.

Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.

Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.

Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.

Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Whisk cream and 3 tablespoons maple syrup together in a bowl.

Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.

Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.

Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.

Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.

While the scones are cooling, make the glaze: Whisk 1/4 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.

Drizzle glaze over scones.